By Ginna Parsons/NEMS Daily Journal
I was digging through my recipe box the other day when a recipe I haven’t used in years fell to the floor. It was for a Lemon Spring Tart that I first wrote about in March 2005.
I remembered that the tart was not only delicious, but also pretty. After reading over the recipe, I was reminded that it was also very simple to make.
I showed the recipe to my husband, Charlie, and remarked that I was going to make it for Father’s Day. Then I put it on the fridge with a magnet so I’d remember it closer to the date.
The recipe came with a beautiful picture of the tart – garnished with raspberries, blueberries, kiwi and small wisps of lemon peel – and every time I went to the fridge, I saw that picture.
Finally, the temptation became too much and I ended up making the tart this past Sunday. After a dinner of roasted salmon, brown rice and steamed asparagus, we indulged in a little slice of heaven.
I guess I’ll have to find something else to make for Father’s Day.
Lemon Spring Tart
11⁄2 cups graham cracker crumbs
1⁄2 stick butter, melted
3 tablespoons sugar
1 can sweetened condensed milk
8 ounces cream cheese, softened
1⁄3 cup freshly squeezed lemon juice
1 tablespoon grated lemon peel
Sliced kiwi and fresh berries, for garnish
Preheat oven to 350 degrees. Spray a 9- or 10-inch tart pan with removable bottom with nonstick cooking spray.
Combine graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of prepared pan. Bake for 5 minutes.
Beat sweetened condensed milk and cream cheese in large mixing bowl until smooth. Stir in lemon juice and lemon peel. Pour over crust; gently smooth top. Bake for 28 to 30 minutes or until filling is set. Cool to room temperature; refrigerate for at least 2 hours.
Arrange sliced kiwi, blueberries and raspberries as desired over tart. Remove rim of pan; slice into wedges. Serves 12.
Ginna Parsons is the Daily Journal’s food/home/garden editor.